The colours of this dish vegan are so bright and beautiful, it's hard not to fall in love with this dish before you've even tasted it.
Although this is a simple dish, the flavours are as bold as the colours and are sure to not disappoint. This is an impressive dish to bring out at dinner parties and special occasions.
½ butternut squash skin on, thinly sliced
450g Dell'Ugo Fresh Spinach Gnocchi (Buy now)
2 tbsp rapeseed oil
Sprig of thyme
50g samphire (optional)
2tbsp olive oil
1tbsp whole grain mustard
1tbsp white wine vinegar
4 basil leaves, chopped
50g semi-dried tomatoes, chopped
20g radicchio or red cabbage, finely shredded
Preheat the oven to 180C. Toss the squash with the rapeseed oil to coat. Spread in a single layer on a baking tray and roast for 20 minutes.
Add the thyme leaves to the squash followed by the Spinach Gnocchi and samphire, if using. Shake the roasting tray to coat the gnocchi in the oil and then return to the oven for a further 10minutes.
In a bowl whisk together the honey, vinegar, mustard, oil and basil and then add the semi dried tomatoes before pouring over the Gnocchi and butternut squash mixture. Divide between two plates and serve topped with the radicchio or red cabbage.